Nutritional information (per serve)

Kilojoules:

1,161kJ

Calories:

278cal

Protein:

10.2g

Total fat:

6.7g

Saturated fat:

1g

Carbohydrates:

38.8g

Sugars:

10.3g

Dietary fibre:

11.2g

Sodium:

273mg

Calcium:

123mg

Iron:

2.8mg

Instructions

Instructions and steps:

Step 1Heat the olive oil in a large saucepan over medium-low heat. Add onion, garlic, carrot, celery and thyme. Cook, covered, for 10 minutes, stirring occasionally, until softened. Add the canned tomatoes to pan with 3 cups of water. Increase the heat to high and bring to the boil.

Step 2Reduce heat to low. Add the couscous to pan and simmer for 5 minutes, until couscous is tender. Add rinsed butter beans, kale and vinegar. Simmer soup for 2–3 minutes, or until kale has wilted. Divide the soup between 4 serving bowls and garnish with extra thyme. Serve with toasted wholegrain sourdough rolls.